Easy Onigiri お握り (Japanese Rice Balls)
Onigiri (お握り), also called omusubi (お結び) or nigirimeshi (握り飯), are Japanese rice balls made with white rice formed into a triangular shape and wrapped with nori (seaweed)! It's a popular Japanese snack or lunch flavored with various fillings and seasonings such as tuna mayo, umeboshi (pickled plum), salted salmon, and furikake.
Prep Time5 minutes mins
Total Time5 minutes mins
Course: lunch, Snack
Cuisine: Japanese
Servings: 2
Calories: 206kcal
- 2 cups cooked rice short or medium-grain; warm
- 2 sheets nori sheets cut into 2 - 3 inch strips
- ¼ cup furikake
- sea salt
Shape Rice and Add Filling
Season with Furikake
Furikake seasoning: Press the onigiri into the furikake or sprinkle the furikake on top. ¼ cup furikake
Nori Wrapper
Wrap with nori: Wrap the onigiri with a strip of nori seaweed right before serving to keep it crispy. See below for notes on making ahead and storage. Enjoy! 2 sheets nori sheets
Makes 4 to 6 onigiri.
Make-ahead and storage: You can make (or meal prep) onigiri ahead of time and store them in the fridge in an airtight container for up to 3 days. To reheat, cover with a damp paper towel and microwave for 20 seconds at a time. Add the nori wrapper right before serving.
Tips:
- Short or medium-grain rice is required as its sticky nature helps shape the onigiri without falling apart. Long-grain rice such as Jasmine rice isn't sticky enough.
- Using warm rice helps the onigiri hold its shape as cold rice isn't very sticky.
- Wet your hands with water and apply a pinch of salt. The salt adds more flavor and acts as a preservative while the water helps avoid the rice sticking to your hands (using gloves helps too).
- Use fillings that are low in moisture to prevent the rice from getting soggy.
- Add the nori wrapper right before serving to prevent it from getting soggy from the rice. A crisp sheet of nori is essential for a good onigiri.
Fillings:
- Salted salmon (shiozake)
- Umeboshi (pickled plum)
- Chicken teriyaki or karaage
- Fish roe - mentaiko or tarako
- Okaka (bonito flakes)
- Kombu - seasoned kelp
- Tuna mayo - Tuna mixed with mayo, salt, and pepper
- Kani (crab or imitation crab stick)
- Unagi (eel)
- Egg - hard-boiled and chopped
- Vegetables - spinach or mushrooms
Calories: 206kcal | Carbohydrates: 45g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 65mg | Fiber: 1g | Sugar: 1g | Vitamin A: 135IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg